Tomato Omelette with Zucchini and Basil

Ingredients

• 250 g ripe tomatoes
• 1 Zucchini
• 1 bunch Basil
• 3 tbsp olive oil
• Salt
• 30 g parmesan (1 piece)
• 4 eggs
• 5 tbsp whole milk
• Pepper
• 2 slices whole‑grain bread

Instructions

1. 1.

   Wash and cut the tomatoes and zucchini into small pieces. Wash the basil, shake it dry, then pluck the leaves.

2. 2.

   Heat 1 tbsp of oil in a large pan. Add the tomatoes and zucchini, season with salt, and simmer over medium heat for about 5 minutes.

3. 3.

   Meanwhile grate the parmesan. Whisk the eggs with milk. Remove the tomatoes and zucchini from the pan, add them to the egg mixture along with parmesan and basil, season with salt and pepper, and mix well.

4. 4.

   Heat the remaining oil in the pan, pour in half of the egg‑vegetable mixture, and cook over medium heat for about 3–4 minutes on each side, flipping with a large plate. Repeat with the other half to make two omelettes. Serve with bread.